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Artichoke pizzette with goats` cheese, poached pears and pine nuts

Ingredients

For the pears

  • 2 pears, peeled and halved
  • 1 cup marsala
  • 1 cup water
  • 4 star anise
  • 1 cinnamon stick
  • 2 tbsp sugar

You will also need

  • 2 x 8inch round puff pastry discs
  • 2 tbsp artichoke dip (Camel brand)
  • 4 marinated artichokes, quartered
  • 2 onions, cut into quarters
  • Drizzle olive oil
  • 200g soft goats` cheese
  • 1 handful mixed salad leaves
  • 1 tbsp toasted pine nuts
  • Good drizzle lemon or basil infused oil

Method

Start this recipe by poaching the pears. Place all the ingredients in a pan and slowly cook the pears till soft and tender. Remove and allow to cool. Meanwhile, prick the puff pastry discs all over and bake in the oven at 200`c for 20-25 minutes. You can also place the artichoke and onion quarters in an oven dish. Drizzle with oil and grill in the oven to brown for 10-15 minutes. When ready, spread the artichoke dip onto the 2 pastry discs. Arrange over the grilled artichoke quarters, onions and crumble over the goats` cheese. Decorate with the mixed salad leaves, toasted pine nuts and drizzle over a little infused oil before serving.


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